Description
Egg Gravy: Gravies can be prepared in many different ways and as far as Egg gravies are concerned each one of us have a distinctive way of preparing it.Here is yet an other variety of egg gravy cooked in a rich creamy mixture of peanuts,sesame & coconut paste and blended with various other spices.If u wish to add a little spice to your life, this recipe flavored with various spices is exactly what you need.This gravy is a very good accompaniment for rice,chappthi,naan,phulka etc..Give it a go!!!!| Ingredients-1 | |
|---|---|
| 1 stks | Curry leaves |
| 1 T | Tamarind juice |
| 4 nos | Garlic pods |
| 2 nos | Green chillies (slit open) |
| 1 no | Tomato (finely chopped) |
| 1 no | Onion (finely chopped) |
| 3 nos | Eggs |
| 3 strands | Coriander leaves (for garnishing) |
| 3 T | Oil |
| Ingredients-2 | |
|---|---|
| 1 T | Peanuts |
| 1 T | Poppy seeds |
| 1 T | Sesame seeds |
| 1 T | Grated coconut |
| 1 no | Red chilli |
| ½ tsp | Pepper corns |
| Ingredients-3 | |
|---|---|
| 1½ tsp | Chilli powder |
| 1½ tsp | Coriander powder |
| ½ tsp | Garam masala powder |
| ½ tsp | Cumin powder |
| 2 pinch | Asafoetida powder |
| 2 pinch | Turmeric powder |
| 1 tsp | Salt (as per taste) |
Instructions
1.Boil the eggs in water for about 10-15min approximately or untill they are completly cooked. Immediately plunge them into cold water to cool,then peel the skin and slit open the eggs carefully to 3/4th level by making a slit both horizontally and vertically as how we normally do for stuffed brinjals and keep them aside.(Slit as shown above)
2.Dry roast all the ingredients except coconut from Table-2(Peanuts,poppy seeds,sesame seeds,pepper and red chilli)till they release aroma.Grind them to a fine paste by adding little quantity of water to it and keep aside.
3.Heat 2T of oil in a pan and splutter Mustard seeds,cumin seeds and curry leaves.Add the green chillies,garlic and chopped onions and saute them for a while i.e till the onions turn to golden brown color.Add the chopped tomatoes and saute till they turn tender.
4.Add the ground mixture and fry for 6-7min,till the oil separtes from the paste.Keep stirring at equal intervals,to avoid it from burning.(as shown above)
5.Then add all the other spices stated in table-3(coriander pwd,turmeric pwd,chilli pwd,cumin pwd,garam masala pwd,asafoetida pwd)along with 1T of thick tamarind extract and the required quantity of salt and cook them for another 10min approximately,i.e till the raw smell dimnishes.
6.Add the slit eggs to the gravy and mix them carefully for a minute.(care should be taken to avoid the eggs from breaking..as shown above).
7.Add 1 cup of water to the mixture and cook under a sim flame for another 10min with the lid closed.(as shown above).Carefully stir the contents at regular intervals.
8.Once it reaches the desired consistency (a thick creamy gravy)remove from fire and garnish with coriander leaves.
Serve hot with Rice,Roti or Phulka!!!!!
Notes
1.Proportion of spices can be varied as per individual's choice.If u wish it to be very spicy you can increase the quantity of spice used and vice versa.
2.Many would not prefer much of Garam masala's,in that case garam masala powder can be avoided.
33 Comments
Ms Radha, I am an amateur cook. Most of the recipes in the web dont give exact quantity of salt and water. This is important for amateurs like me. Your recipe was perfect. It came out nicely. My colleagues dont believe that I cooked this gravy. Thanks to you. I will look out for your recipes – Swarna
LOOKS GOOD..THANKZ 4 SHARING…
Hi ya,
Tried this couple of times…turned out very well.
Thanks for posting & presenting it in an excellent way…my vote goes here….
Cheers,
Meena.
Excellent reciepe Radha…….came out well …………evn though i used cashewnut instead of peanut and didnt use poppy seeds…….thanks for the post !!!
hi Radha, I am staying in uae where the use of poppy seeds are banned. Cn I omit this item from the recipes. will it make a difference in taste.
Hai Radha
This item has came out very good all my guest enjoyed it. Thanks
Hi Radha,
This is the way my Andhra friends prepare guth vangaya(the famous brinjal curry). Will definitely try. Looks tempting. Credit goes to the presentation and of course the preparation.
Hi Sugan..
Thank's for ur credits.Yep,u r rite,I had learnt this recipe from one of my Andhra friend and thought of giving it a try with egg instead.And to my suprise the very first attempt was a success,my husband said it tasted very good.So thought of sharing it in spiceindia.Give it a go and get back with ur results…All the best!!!!
Cheers
Radha Arvindh
Hi Radha,
The Egg gravy recipe rocks!!!! I made it for the second time today..and its yummy…I liked the taste of the gravy so much that Im planning to make brinjal curry using the same ingredients 🙂
Regards,
SS
Hi SS
Thank's for ur compliments and happy to hear u had prepared it for the second time.yep,this gravy would taste good with brinjal's too..Give it a go!!!!I am sure u would like it.Btw May I know ur full name pls..
Cheers
Radha Arvindh
Radha,
This is a nice recipe.thank you for posting this recipe. I was looking for some different egg recipe and saw yours. I will try today and let you know.
Hi Abhi,
Yep,this is slightly a different recipe,I am sure u would like it.Give it a go and get back with ur results.All the best for ur new venture!!!Awaiting for ur reply…
Cheers
Radha Arvindh
Akka,
I tried egg curry. It came out really good. For a long time, I’ve been trying to make egg curry tasty n it finally did happen when I followed your recipe.
Hi Madhu..
When I get such compliments I really feel very good.Only through u people I get to know that my dish was good.My husband did like it too but then when u get such great comments from public u really feel lost.Such comments really tempts me to give a try to some non-veg dishes too,though I haven't tasted them in my life time.Lets c.Anyway thank's a lot for ur comments Madhu.
Cheers
Radha Arvindh
Hi Radha,
How r u? Why no posting or comments from u? Are u okay?Take care .bye.
kavi.
Hi Radha,
What a delicious and very easy to make recipe.We had a good lunch today
Hi vijayalakshmi..
Thank's for ur appreciation.Btw this name sounds very new…(i guess so)r u a recent visitor of this site?If so..then a warm welcome,too many wonderful recipes r being posted in this site so give it a go..If u aren't a new visitor then I am sorry..I might have noticed only today..Anyway's thanks once again..
Cheers
Radha Arvindh
Hi Radha,
Nice to hear from you.Thanks.Have a nice weekend.Takecare bye.
kavi.
Hi Radha,
Yes i have two daughters ,living in Houston,TX.Me and my husband like spicy foods.Now a days for kids i want reduce the spice.
I have lots of friends in london.Now i got another friend.Am i correct?
kavi.
Hi Kavi..
Yep..cent percent rite.u can add me on to ur new friends list..Ya as far as when it comes to kids,got to reduce the spice..In my case, I totally cut of the spice for my son.He hates spicy foods and for him anything apart from white is considered to be spicy.So cannot help it.
Cheers
Radha Arvindh
Hi radha,
I tried this gravy. It came out with excellent taste. My hubby likes this gravy. thanks for this recipe.
Deepu
Hi deepu
Thank's for ur great compliments and happy that u all enjoyed the taste..To be very frank I myslef don't know how it would taste with egg,I normally do this with brinjal for a change tried out with egg and my hubby said it tasted great with egg.I am a pure vegetarian sooooooo….that's the reason when too many non-veg posts comes up I don't respond normally..I do prepare chicken and egg but I never taste it..
Anyway's ur appam is on it's way for tonights dinner..shall get back to u with the results..Too many people r coming out with many recipes so totally confused nt knowing what to prepare..thank's once again..
Cheers
Radha Arvindh
Hi Radha,
Finished dinner!!! Are u living in US or some other country? Atlast i got how to take pics.(ellam ungala mathri periyavanga kitta kathkittathu thaan).
When i saw this recipe i wanted to try & did yesterday. Kaarama pannalai so, naalu perum nalla sapitachu.From morning i was trying to tell u but somehow forget ,sorry.Really we liked it.Next i want to try mint kurma.ok bye.
kavi.
Hi Kavi
I am in UK(London),roughly around 6-7hrs(depending upon which part of US u r in) ahead of u people .That's the reason I tend to respond the next day for the messages sent after 11p.m my time the earlier day.4 perum na??u have 2 kids is it?That's great!!!!Btw I too eat very very little spice but then normal public prefer spices rite that's the reason i add extra spice to the recipe..Ok then..too many things to start with..got to go..have a great day!!!!Btw naanga ellam periayavanga ellai pa..ellam katthu kutti thaan,neriya post parthu parthu eppo konjam decent pics edaku katthukiten..he heeeeee
Cheers
Radha Arvindh
Hi Radha,
I tried this recipe yesterday for dinner.It was really good.Thanks a lot.bye.
kavi.
Hi kavi,
Thank's for ur short and sweet comment.Guess what,I prepared Pav Bhaji today and just logged into to c the site and to my surprise I saw ur posting!!!!! but then I had already prepared and finished my dinner too ..so anyway's shall give a try later.Rasmalai is still pending,don't know when I would be trying that too..This pic was really good compared to all ur other posts and normally pics taken under plain white background adds on much value to the food.Have a great day!!!!!
Cheers
Radha Arvindh
Hi Mrs Radha, Can I use dry coconut for this recipe, there are fresh coconuts available near my place, but its a hassle to open them. Thank you…
Hi Latha,
Fresh coconut normally tastes good than the dry ones but if it's going to be a great hassle to open them up then u can very well proceed with the dry ones.Not much of a difference ,though!!!All the best and get back with ur results.Have a great day!!!!
Cheers
Radha Arvindh
hak hak, who cares abt wrk if there is an egg recipe here… Tried without Asafoetida powder. Turned out well. Thank you Radha Akka.
btw the way the taste was good but the vazhaikai curry appearance was weird. Yet we must appreciate him for cooking. We are planning to send more recipes to authority, of course from spiceinda only. Gonna have feast. Yet I have to work on showing them the proper spices. Anyways have a good day.
Manoo
Hi Manoo..
Thanks for ur appreciation,btw enna part time job a???(Helping out the cooks!!!!).Anyways,can expect few more comments from ur end as days pass by ,I guess!!!!!So what's ur next venture in the upcoming list????Have fun and enjoy ur days!!!!
Cheers
Radha Arvindh
Hi Radha,
Thank u . I’ll try to fix in my pongal recipe.The picture doen’t come good in pongal recipe too.Meet later bye.
kavi.
Hi Radha,
It looks yummy & your pics. are really good.
In ingredients how to add 1/4, 1/2, 3/4 . if i type like that ,when i subtim it shows only 1. pls. help how add.
kavi.
Hi Kavi,
Thank's.I am yet to check out ur post,i just happened to c.Regarding fractions,I too initially had problems and had asked Mullai mam.U just got to type in decimals..0.25 for 1/4,0.50 for1/2 and 0.75 for 3/4th.Try out!!!!!
Cheers
Radha Arvindh